Embark on a culinary journey with Tropical Pineapple Upside-Down Cupcakes, where every bite encapsulates the essence of summer and brings a burst of joy to your taste buds. These delightful treats blend the sweet tanginess of pineapple with the soft, buttery texture of cupcakes, creating an irresistible combination that’s perfect for any occasion.
Baking Tips for Perfect Results
For those seeking to perfect their baking technique, here are a few tips: First, ensure that your pineapple slices are thinly cut to fit snugly at the bottom of the molds. Second, using room temperature ingredients can significantly improve the texture of the batter. Lastly, keep a close eye on the baking time to avoid overcooking, as the goal is to achieve a moist and fluffy interior.
Ingredients and Preparation: A Simple Guide
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup milk
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 12 pineapple rings (canned or fresh)
- 12 maraschino cherries
- 1/4 cup pineapple juice (from the can or fresh)
Directions:
- Preheat oven to 350°F (175°C).
- In a bowl, mix together flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together melted butter, milk, egg, vanilla extract, and pineapple juice.
- Combine wet and dry ingredients until just mixed.
- Place a pineapple ring in the bottom of each muffin cup. Place a cherry in the center of each pineapple ring.
- Divide batter evenly among the muffin cups, covering the pineapple and cherry.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 5 minutes, then invert onto a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 180 kcal | Servings: 12 cupcakes
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